Side Pannel
Tourtiere (Canadian Pork Pie)
Tourtiere (Canadian Pork Pie)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pork
Ingredients List
- 1 1/2 c All-purpose flour
- 1/2 ts Salt
- 6 tb Margarine
- 1/2 c Plain low-fat yogurt
- FILLING
- 2 ts Vegetable oil
- 1/2 c Disce onion
- 2 Garlic cloves, minced
- 1 lb Cooked ground pork, crumbled
- 12 oz Peeled cooked potatoes,
- -mashed
- 1 ts Salt
- 1/2 ts Sage leaves, crumbled
- 1/2 ts Ground nutmeg
- 1/4 ts Pepper
- GLAZE
- 1 Egg, beaten
Directions
PASTRY
PASTRY: In mixing bowl combine flour and salt; with pastry blender, or two
knives, cut in margarine until mixture resembles coarse meal. Add yogurt
and mix thoroughly. Form dough into 2 equal balls; wrap in plastic wrap and
refrigerate for at least 1 hour.
FILLING: In small nonstick skillet heat oil over medium-high heat; add
onion and garlic and cook, stirring frequently, until onion is golden.
Transfer to large bowl and add remaining ingredients for filling; stir to
combine.
PREPARE PIE: Preheat oven to 425. Roll each ball of dough between 2
sheets of wax paper, forming two 9-inch circles; fit one circle into an 8
inch pie pan and add filling. Place second circle over filling and fold
edges under. If desired, flute edges. Gently pierce dough to allow steam
to escape; brush pastry with beaten egg and bake until top crust is golden
brown, 25 to 30 minutes.
PASTRY: In mixing bowl combine flour and salt; with pastry blender, or two
knives, cut in margarine until mixture resembles coarse meal. Add yogurt
and mix thoroughly. Form dough into 2 equal balls; wrap in plastic wrap and
refrigerate for at least 1 hour.
FILLING: In small nonstick skillet heat oil over medium-high heat; add
onion and garlic and cook, stirring frequently, until onion is golden.
Transfer to large bowl and add remaining ingredients for filling; stir to
combine.
PREPARE PIE: Preheat oven to 425. Roll each ball of dough between 2
sheets of wax paper, forming two 9-inch circles; fit one circle into an 8
inch pie pan and add filling. Place second circle over filling and fold
edges under. If desired, flute edges. Gently pierce dough to allow steam
to escape; brush pastry with beaten egg and bake until top crust is golden
brown, 25 to 30 minutes.
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